Category Archives: buns

“Foo-Kah” bread as we all still call it (the Boyz couldn’t say Focaccia when they were little) has it’s origins in Ancient Rome. Panis focasius was a flat bread baked on a hearth. Over the years as cooking style have evolved, it has become the focaccia of today.

All you need is few simple ingredients and then whatever you want on top.

In large bowl mix together the flour, sugar, salt , yeast and rosemary. Add the water and

divide into muffin pans

olive oil and mix with spoon. Dough will be very sticky. Divide up into greased muffin tins (or just use cupcake papers) Cover and let rise about 20-30 minutes. *I make a dozen with this recipe, but it will stretch to 18 for smaller buns*

Heat oven to 375 gather up whatever you want on top. We like tomatoes, and seasonings and cheese, olives, onions and stuff. Dice up whatever you are using into little pieces and brush buns with some olive oil and put your toppings on.

toppings added. ready to bake

(we like to add extra diced tomatoes right into the dough itself.)

Bake for about 15 minutes. You’ll know. They will be firm on top.

Gobble up. Dip in sauces, olive oil, gravies or just east them as is.

If you like a sweeter or a dessert bread : skip the rosemary and use like candied fruits or raisins or dates and sprinkle with sugar. Focaccia dolce or sweet focaccia.

*Boyz tips* diced pepperoni, bacon, mushrooms, Feta cheese, olives.. all great toppings! For seasonings just use generic Italian seasoning, or herb or whatever is in your cupboard. Rosemary is Not a must. we just like it. and Yes- this will still turn out if you have no measuring cups or spoons… a coffee cup, soup spoon and teaspoon will work for measuring. Poor boy style 😉 yes.. you can used canned tomatoes. ***If you don’t have muffin pans, grease your cookie sheet and press out the dough onto it all the way to the corners. use your finger and poke ‘indents’ all around. Let rise… finish as above***

Notes to my kids who don’t cook:*No rolling pin? Use a wine bottle or similar. * Simple frosting: about a cup of powdered sugar, mix in 1 tablespoon moo and pour over. *Add raisins or cranberries for more flavor * Scalded milk makes it more of an Italian Sweet Dough. * Yes-you Can use Margarine. * BakingPowder is NOT same as the Baking Soda you use in the fridge! * Want them to taste like Johnsons Corners rolls??? add Vanilla pudding to the mix. ~ Either a snack pak or 1/2 package dry mix. **if you use the snackpak you will need to add a bit more flour. ***Monkey Bread~ instead of rolling out, tear into pieces and pile in a bread pan (pie pan, whatever) . Mix 1 cup brown sugar and 3/4 cup melted butter and pour over top. Bake 350 for about 20 min. *Make Minis by cutting dough in 1/2 and then rolling out to make baby rolls and use a muffin pan.

~~Other useless information:Where I grew up there is a huge difference between Sweet rolls, cinnamon rolls, caramel rolls and sticky buns!!!! ~~ Cinn Rolls are just plain, Sweet has the white or cream cheese frosting, Caramel has the Carmel frosting ON TOP. and sticky buns are bakes with the gooey and nuts in the pan.

Now that the Boyz are on their own, I only bake breadonce a week. Today I am using my favorite Amish Bread recipe for buns. Hubby likes them for sandwiches. ** Did you know you can make TWO loaves of bread for about $1.75 at home???** I actually got this recipe from a Mennonite woman, living near Joes, Colorado. Super easy and versatile. We use it for everything except sourdough, raisin bread and cinn rolls. (~ For those I use an Italian Sweet Dough.) This makes wonderful French loaves, baguettes, sliced bread, dinner rolls, hamburger and hotdog buns…. 2 Cup warm water 2/3 Cup sugar (you can also use Brown sugar or Honey- I’ve done both) 2Tablespoons yeast (or two packages) 1/4 Cup oil 2 Tsp Baking POWDER 1 tsp Salt +/- 5 Cups flower (closer to plus)

In bowl SIFT 4 cups flour/salt and Baking powder. Set aside. In a Large bowl, Dissolve sugar in warm water. Sprinkle yeast on top and moisten. Let ‘poof’ about 15 minutes.

My niece’s first loaves!

Add oil. Slowly add in dry ingredients while stirring. Turn out onto floured (this is the rest of the flour) surface and knead until smooth and dough bounces backed when poked. (like the Pillsbury Dough Boy). Lightly oil and cover. Let rise in a warm place until double. ** If you are making bread, before oiling and covering, divide into TWO)**